300g chicken thighs diced, browned with an onion and garlic clove in olive oil. Add a whole red capsicum cut in thin strips. Add two teaspoons of smokey paprika and a little salt and pepper. Stir everything together. Add 2 ice cubes of chicken stock then cover with lid and cook on very low heat for 45 minutes. Add some green beans towards the end of the cooking with the lid on.
Add about a tablespoon of pasata to help thicken and finish for about 15 minutes with the lid off to reduce liquid if needed.
Accompany with with savoy cabbage that had been browned in a dry non-stick pan, seasoned with salt and pepper.
Serve alongside small pasta.
Result: 4, a very good everyday meal and quite easy.
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